Vine leaves, minced meat, lamb chops, steamed rice, spices, herbs and the most flavoursome stock imaginable! This Warag Inab platter is packed full of the tastes and flavours that make Eid a day to remember!
Serves : 6 – 8
Prep Time : 15 MINUTES
Cooking Time : 2 – 2 1/2 HOURS
Ingredients
Method
– Mix the rice, minced lamb, oil, salt and 1 1/2 teaspoons of the mixed spices in a large bowl.
– Using your hands, stuff the courgettes and vine leaves, tightly rolling and sealing the latter.
– Place the tomatoes at the base of the pan, enough to cover.
– Season the lamb chops with salt, remaining mixed spice, and juice of 1 lemon and place on top of the tomatoes.
– Top with the stuffed courgettes and vine leaves.
– Mix the stock cubes, remaining lemon and salt to the water, and pour over the dish, enough to cover.
– Weigh everything down with a plate topped with pie weights. The water needs to come up to just over the plate. If not, add more water to cover.
– Bring mixture to a boil, then reduce to a simmer, cover with the lid and let cook for approximately 2 1/2 hours.
– Transfer everything to a large platter and serve.
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